Masala Lab: The Science of Indian Cooking - the bestseller on food, the definitive book for every Indian kitchen, illustrated
Have you ever questioned those peculiar kitchen habits passed down through generations? Why did your nan toss a teabag into the pressure cooker when cooking lentils? What's the logic behind measuring with your finger joint instead of proper spoons? A seemingly odd sprinkle of salt somehow transforms kheer into something magnificent. The Maillard reaction, that curious browning of onions, connects surprisingly to fenugreek and everything you learned (or forgot) in chemistry class. Krish Ashok takes readers on a fascinating journey through Indian cooking's scientific foundations. Rather than simply following instructions parrot-fashion, you'll understand the reasoning behind each technique. Armed with this knowledge, your kitchen transforms into a space for genuine culinary exploration and discovery. The book, thoroughly tested and researched, bridges traditional wisdom with modern food science. It reveals something startling: those seemingly random tricks your grandmother swore by actually made perfect sense all along. This is the handbook every Indian cook genuinely needs, presented with genuine curiosity and an infectious passion for flavour.
- Author: Krish Ashok
- Publisher: Penguin
- Genre: Cooking & Culinary Arts
- ISBN: 978-0143451372
- Pages: 200 pages